Sweet Potato Breakfast Tacos / by Chelsea Zwieg

I cannot even tell you how excited I am about these tacos. Mostly because they are just that good. And also a little bit because I have been staring at my screen for the past hour, switching between my blog tab and Youtube, watching an endless stream of carpool karaoke videos all while pretending I am actually writing about these tacos. And after a whole lot of pondering about how much I really do love Bruno Mars, and wondering if James Corden will ever extend carpool karaoke into the baker/food blogger world, it occurred to me that I don't really have a whole lot to say about these tacos. Except that they are absolutely perfect. And what more do you really need to know? 

I call them breakfast tacos, but really I ate them for lunch and have been wanting them for every breakfast, lunch and dinner every day since. So let's just call them anytime of day tacos. It all starts with sweet potatoes, red pepper and onions tossed in lime juice, oil and spices and then roasted to crispy, slightly charred, fajita like perfection. Load that up into your taco shells, add some cheesy scrambled eggs, avocado and maybe a little salsa and you have the most flavorful, stress free taco on the planet. This also makes a great meal to enjoy all week long. You can roast up a giant batch of the veggies and reheat them each day in a blazing hot pan to get that crispy potato thing happening all over again. 

Ok, so maybe I did have a few more words to say. But now I'm done. Have a wonderful, taco filled weekend, everyone! I am heading back to the bakery to make some wedding cake (!!!) and then spending all weekend celebrating/maid of honoring my best friend's wedding. *insert ALL of the excited/cake/dancing/wedding emojis that exist*

Sweet Potato Breakfast Tacos

Note: If you don't want 8 tacos at once, this makes an easily reheatable breakfast/lunch/dinner to have throughout the week. My best reheating method is at the end of the recipe. 

Serves 4 

| Ingredients

  • 1 large sweet potato, diced
  • 1 red pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • Juice of 1 lime
  • 2 tbsp. olive oil
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt 
  • 8 eggs
  • salt and pepper
  • 1/4 cup cheddar cheese
  • 8 flour tortillas
  • avocado, cheese, salsa, limes et.  for garnish

| Instructions

Preheat oven to 425. Arrange sweet potatoes, pepper and onion in a single layer on a rimmed baking sheet. In a small bowl, whisk the lime juice, oil, spices and salt. Pour over the vegetables and toss to coat evenly. Roast 30-35 minutes until the sweet potatoes are tender. 

In a bowl, whisk the eggs with a splash of milk or water and season with salt and pepper. Heat a tbsp. of butter or oil in a skillet over medium heat. Add the eggs and cook, stirring gently, until they have scrambled into soft curds. Stir in the cheddar cheese about 30 seconds before removing the eggs from the heat.

Warm the flour tortillas. Divide the sweet potato mixture between them, top with the eggs and garnish as desired.

If you plan to eat these throughout the week, the best way to heat them up is all in one pan. Heat a skillet over high heat. Add the tortillas until warm and then remove to a plate. Add the sweet potatoes and heat until sizzling and crispy. Transfer to the warm tortillas. Reduce the heat to medium and add your eggs to scramble.  1-2 minutes and you have breakfast all over again!